Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon butter
  • 1 yellow onion (diced)
  • 2 ribs celery (diced)
  • 2 carrots (diced)
  • 2 lbs. chicken breasts (cut into approximately 1/2" pieces)
  • kosher salt (to taste)
  • black pepper (to taste)
  • 1 cup uncooked white quinoa (rinsed)
  • 1.5 cups chicken stock/broth
  • 3 cups small broccoli florets (frozen or fresh, from about 1 medium head)
  • 8 oz. cheddar cheese (grated)

Instruction

  • Turn your pressure cooker to the "sauté" function. Melt the butter (1 tablespoon) and sauté the onions, celery, and carrots for 3 minutes, or until beginning to soften.
  • Add the rinsed quinoa (1 cup), stir to coat.
  • Pour in the chicken broth (1.5 cups) and add the chicken pieces and stir to mix together well. Turn the "sauté" function off. Cover the instant pot and set manual pressure to "high" for 5 minutes.
  • Quick release the pressure and wait for the float valve to depress.
  • Stir in the broccoli and cheese. Cover and allow to sit for 5 minutes, or until broccoli is crisp-tender and cheese has completely melted.
  • Serve.